 Platinum Puddings displayed at a British Library event in May 2022 | |
| Type | Trifle |
|---|---|
| Course | Dessert |
| Place of origin | United Kingdom |
| Created by | Jemma Melvin |
| Invented | 2022 |
The Platinum Pudding is a British pudding consisting of a lemon and amaretti trifle. It was created by Jemma Melvin in 2022 for a competition celebrating the Platinum Jubilee of Queen Elizabeth II. [1]
The Platinum Pudding Competition was founded in 2021 by the London department store Fortnum & Mason. The competition was conceived by the British diplomat and food, culture, and travel writer Ameer Kotecha and the former British diplomat and curator Jason Kelly, who shared their idea with Fortnum & Mason. [2] [3] [4]
The competition was launched throughout the United Kingdom on 10 January 2022 by Buckingham Palace, Fortnum & Mason and the Big Jubilee Lunch to find a new pudding dedicated to Queen Elizabeth II as part of that year's Platinum Jubilee celebrations. [5] Nadine Dorries, the United Kingdom Secretary of State for Digital, Culture, Media and Sport, said: "The Platinum Pudding Competition is a wonderful way to celebrate Her Majesty's 70 year reign and I know it will inspire people of all ages across the UK to get baking". [6]
Upon closure of competition entries, Fortnum & Mason chefs managed the process of filtering competition entries in preparation of the competition's final, which Fortnum & Mason hosted at their principal store on Piccadilly in central London. [2] From the competition outset, the firm committed to sharing the winning recipe. [2]
The winning pudding was intended to be an important part of the celebrations marking the Jubilee, with the winner at the centre of the celebrations. [7] [8] "The winning recipe will be made available to the public and the pudding will be enjoyed at Big Jubilee Lunches during the Jubilee weekend, and by generations to come," the Palace said. [8] [9] [10]
British residents aged 8 and over were eligible for the competition, along with all individuals, families, school classes, community groups, companies and other entities. [11]
The judging panel was chaired by an independent panel of expert judges comprising notable home bakers, professional chefs, authors, historians and patissiers. They were: [12]
The competition opened for entries from 10 January [2] to 4 February, [7] with the first round of judging overseen by the Fortnum & Mason chefs commencing on 7 February. [2] The second round of the competition saw 30–50 entries being shared with each judge who nominated their top three. [2] The third round of the competition saw the judges select their top five to go through to the final. [2] The competition final saw five finalists invited to attend the live final at Fortnum & Mason during the week of 14 March. [2]
The winner was announced on 12 May in the BBC One documentary The Jubilee Pudding: 70 Years in the Baking, which also saw the Duchess of Cornwall in attendance. [2] [13] [14] The winning recipe was a lemon Swiss roll and amaretti trifle created by Jemma Melvin. [15]
The winning recipe, by Jemma Melvin from Southport, was "Jemma's lemon Swiss roll and Amaretti trifle". [16] The recipe is for 20 servings. Melvin points out that the lemon curd, jelly, Amaretti biscuits and custard can be bought ready-made, while the Swiss roll and mandarin coulis should be made from scratch. [17]
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
Coronation chicken or Poulet Reine Elizabeth is an English dish of boneless chicken traditionally seasoned with parsley, thyme, bay leaf, cumin, turmeric, ginger and peppercorns, mixed with cream or mayonnaise, and dried apricots. Some modern variations also incorporate cinnamon. It is served cold and eaten as a salad with rice, peas and pimentos, or used as a filling for sandwiches. It was created by Constance Spry, an English food writer and flower arranger, and Rosemary Hume, a chef, for the coronation of Queen Elizabeth II in 1953.
Fortnum & Mason is an upmarket department store in Piccadilly, London, with additional stores at The Royal Exchange, St Pancras railway station, Heathrow Airport in London and K11 Musea in Hong Kong, as well as various stockists worldwide. Its headquarters are located at 181 Piccadilly, where it was established in 1707 by William Fortnum and Hugh Mason. Today, it is privately owned by Wittington Investments Limited.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
Thomas Henry Charles Parker Bowles is a British food writer and food critic. Parker Bowles is the author of seven cookbooks and, in 2010, won the Guild of Food Writers 2010 award for his writings on British food. He is known for his appearances as a judge in numerous television food series and for his reviews of restaurant meals around the UK and overseas for GQ,Esquire, and The Mail on Sunday.
Dame Mary Rosa Alleyne Hunnings is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs.
Jubilee chicken can refer to one of several chicken dishes created to celebrate the jubilees of different British monarchs.
Sussex pond pudding, or well pudding, is a traditional English pudding from the southern county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon enclosed in the pastry. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
The first series of The Great British Bake Off first aired on BBC Two on 17 August 2010. Ten home bakers took part in a bake-off to test their baking skills as they battled to be designated the best amateur baker. Each week the programme bakers participated in three challenges in a particular discipline, with some being eliminated at the end of each episode. The rounds of the competition took place in various locations across the UK following a theme, for example, the episode on puddings took place in Bakewell, bread baking would take place near Sandwich. This first series had a voiceover by Stephen Noonan; for the subsequent series this role was taken by the on-screen presenters Mel Giedroyc and Sue Perkins. The competition was won by Edd Kimber.
The fourth series of The Great British Bake Off began airing on 20 August 2013. Mel Giedroyc and Sue Perkins again presented the show and Mary Berry and Paul Hollywood returned as judges. As with series three, the competition was held at Harptree Court in East Harptree, Somerset.
Monica Galetti is a Samoan-born New Zealand Chef. She is a judge on the BBC competitive cooking programme MasterChef: The Professionals and chef proprietor of Mere in London. She was senior sous-chef at Le Gavroche in London. As well as appearing as a judge on MasterChef: The Professionals from 2009 to 2021, she has presented Amazing Hotels: Life Beyond the Lobby with Giles Coren and Rob Rinder since 2017.
Mark Flanagan is a British chef, known to be the personal chef of Charles III and head chef of the Royal Household.
Liam Charles is a British baker, television presenter and contestant from Series 5 of The Great British Bake Off. He is currently a presenter on Bake Off: The Professionals and a judge on Junior Bake Off.
The Platinum Jubilee of Elizabeth II was the international celebration in 2022 marking the 70th anniversary of the accession of Queen Elizabeth II on 6 February 1952. It was the first time that any monarch in British history celebrated a platinum jubilee, as is the case in the histories of the other Commonwealth realms.
The Platinum Jubilee Pageant was held on Sunday, 5 June 2022 near Buckingham Palace, as part of Queen Elizabeth II's Platinum Jubilee celebrations. Conceived and directed by David Zolkwer with Pageant Master, Adrian Evans, it featured over 10,000 people from across the United Kingdom and the Commonwealth and combined street arts, music, puppets, carnival and costume to celebrate the Queen's reign, as well as honouring the collective service of people and communities across the United Kingdom.
The 2022 Trooping the Colour ceremony was held on Thursday 2 June 2022, as part of the Platinum Jubilee celebrations of Queen Elizabeth II. Over 1,400 parading soldiers, 200 horses, and 400 musicians came together in the traditional parade to mark the Queen's Official Birthday, which usually takes place on the second Saturday of June. It was the final Birthday Parade to take place under the reign of Elizabeth II before her death on 8 September later that year.
The first season of Top Chef: Just Desserts was broadcast on Bravo. It featured 12 pastry chefs fighting to win the title of Top Chef.
Regula Ysewijn is a Flemish food writer and photographer. She is known in Belgium as a judge for the television programmes Bake Off Vlaanderen and Junior Bake Off and internationally as one of the judges for the special progamme BBC One's The Jubilee Pudding: 70 Years in the Baking (2022). Ysewijn is the author of six books on food and drink culture and has been a judge for the Guild of Fine Food for 10 years.
